Cauliflower Salad

 

I needed something quick and tasty and, since I had made a loaf of bread, my family said it would go nicely with a cauliflower salad.

So, with no further ado, here it is.

Difficulty: way too easy.

Kitchen tools:

- knife;

- cutting board;

- bowls;

- citrus squeezer;

- tablespoon;

- teaspoon.

Duration: 20 min.

You need...

Ingredients for four portions:

A. For the salad:

- 1 cauliflower head (neither too large, nor too small; between 500 g and 1000 g);

- 2 red peppers (chopped);

- 1 onion (chopped);

- cherry tomatoes (halves or quarters);

- parsley;

- tofu (stripes).

B. For the dressing:

- 4 tablespoons of Tahini;

- two teaspoons of mustard;

- juice of one lemon;

- cashew (50 g - crushed);

- Garam Masala (a pinch); 

- salt (to taste);

- pepper (to taste);

- black mustard seeds (for decoration);

- olive oil (if needed).

Method:

Thank the ingredients for giving you energy.

Get in the mood. (This time, try as I might, I could not get in the mood, but I made it anyway.)

A. Preparing the salad:

1. Tear the cauliflower apart in small pieces and place them in a bowl. (Raw, as it is. Do not boil it!)

2. Cut the cherry tomatoes in halves, if they are small, or quarters, if they are big. Add them to the cauliflower.

3. Chop the red peppers and onion add them to the bowl.

4. Chop the parsley and add it as well.

B. Preparing the dressing:

1. Crush the cashew with the blade of a knife and add it in another bowl.

2. Squeeze the lemon and pour the juice over the cashew.

3. Add the tahini, the mustard and mix them together.

4. Add a pinch o Gram Masala, then salt and pepper to taste.

5. If you consider it too thick, add some olive oil.

6. Place the dressing over the vegetables and gently bless their matrimony.

7. Cut the tofu into long stripes.

8. After you place the salad on the plate, add tofu and decorate it with black mustard seeds.

8. Enjoy!